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The best tex mex recipes - 286 recipes

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Flour tortillas filled with cooked chicken and Monterey Jack cheese are covered with a homemade white sauce with so...

  • 8 fajita size flour tortillas (I used Azteca refrigerated kind)
  • 2 1/2 - 3 cups cooked chicken, shredded (I used a whole Traditional rotisserie)
  • 1 (8 oz) block Monterey Jack cheese, shredded (2 cups)
  • 3 tablespoons salted butter or margarine (I used margarine)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (I used 1 (14.5 oz) can plus 1/4 cup water)
  • 8 ounces (1 cup) sour cream or plain Greek yogurt
  • 1 (4 oz) can diced green chilies, undrained
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
4.4/5 (20 Votes)

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Cut the chicken into bite-sized pieces

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning (I use this
  • Homemade Taco Seasoning
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3-4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt
4.5/5 (12 Votes)

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Cook pasta in boiling, salted water according to package directions

  • 1 lb uncooked bow-tie pasta
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, crushed
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup chicken broth
  • 1 cup salsa
  • 1 package (8 oz) cream cheese, cut into 1/2 inch cubes
4.3/5 (26 Votes)

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Spray large nonstick skillet with cooking spray

  • 1 Can (12.5 oz) Chunk Chicken Breast, shredded
  • 1 can (10 oz.) Diced Tomatoes & Green Chilies (chilies optional) undrained
  • 1 can (10 oz.) Red Enchilada Sauce
  • 1 can (8 oz.) Tomato Sauce
  • PAM Original No-Stick Cooking Spray
  • 12 corn tortillas, torn into bite-size pieces
  • 1 cup shredded Fiesta Blend cheese, divided
4.5/5 (12 Votes)

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two bean chicken chili in the crockpot

  • 4 raw, boneless, skinless chicken breasts (about 8 oz. each)
  • 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (28 ounce) can diced tomatoes in juice, low sodium is best
  • 1 pound frozen and thawed organic corn (organic to avoid GMO corn)
  • 1 (12 ounce) jar of your favorite salsa, no sugar added
4.3/5 (23 Votes)

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Cook chicken breast until done, let cool, and then chop

  • 2 or 3 boneless, skinless chicken breasts
  • 2 Avocados
  • 1/4 chopped onion
  • Juice of 1/2 a lime
  • 2 Tbsp cilantro
  • 2 Tbsp Grapeseed Oil Vegenaise
  • Salt and Pepper to taste
  • (I used all Organic ingredients)
4.5/5 (10 Votes)

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Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos, tacos, or even salads!

  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 can (14.5 ounce) diced tomatoes
  • 1 cup chicken stock, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 can (15 ounce) black beans, drained and rinsed
  • 1 cup frozen corn
4.4/5 (17 Votes)

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Really good - a little tangy with all the lime but super good - from dailyhiit

  • For the marinade:
  • 20 chicken wings
  • 5 limes, juiced
  • 1/2 cup cilantro, chopped
  • 2 cloves minced garlic
  • salt/pepper to taste
4.3/5 (14 Votes)

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Looking for a new Chicken Thigh recipe? Give this one a try…

  • 8 Chicken Thighs
  • 2 Cups Salsa
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Red Wine
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Oil
4.1/5 (24 Votes)

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In a large saucepan, combine tomatillos and water to cover

  • 2 pounds fresh tomatillos, husks removed
  • 4 jalapeños, halved lengthwise and seeded
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 6 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground coriander
  • Garnish: fried corn tortilla strips
4.5/5 (13 Votes)

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The chicken and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other sea...

  • Marinade:
  • 1/4 cup olive oil
  • 1 teaspoon grated lime rind
  • 2 1/2 tablespoons frsh lime juice
  • 2 tablespoons worcestershire sauce
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground black
  • pepper
  • 2 garlic cloves, minced
  • 1 (14.25 oz) can low-salt beef broth
  • Fajitas:
  • 2 pounds skinned, boned, chicken breast
  • 2 red bell peppers, cut into 12 wedges
  • 2 green peppers, cut into 12 wedges
  • 1 large Vidalia onion, cut into 16
  • wedges
  • Cooking spray
  • Flour totillas(size u want)
  • Bottled salsa
  • Sour Cream
  • 1/2 cup fresh chopped cilantro
4.5/5 (20 Votes)

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Cheesy Salsa Chicken with Lime is made quickly in a pressure cooker

  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice from 2 limes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Olive or vegetable oil
  • 2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
  • 1 cup fresh cilantro, chopped
  • Optional: sour cream, as a garnish
  • 2 green onions, sliced
4.3/5 (15 Votes)

Any burning questions? Our chefs answer!

Cheesy Salsa Chicken with Lime, Pressure Cooker Style White Chicken Enchiladas